GRILLED EGGPLANT WITH CASHEW MISO SAUCE, TOASTED CASHEWS, MINT AND BASIL
A flavourful plant-based meal or side dish for the BBQ season, and a great way to use the late Summer eggplant abundance! Slices of eggplants are charred on the grill, then served with a cashew miso sauce and garnished with toasted cashews, lime zest and fresh herbs from the garden.
INGREDIENTS
Serves 2 as a meal, or 4 as a side dish
- 2 medium eggplants (850 g.) sliced into 1/2 -inch thick rounds
- 1 tsp sea salt
- Zest and juice of one lime
- ¼ cup (70 g.) Toasted Sesame + Maple Cashew Butter
- 2 tsp tamari (or soy sauce)
- 2 tsp miso
- 2 small garlic cloves, pressed
- 3 tbsp water
- ¼ cup cashew nuts, lightly toasted
- A pinch of chili flakes (optional)
- Olive oil or other oil for cooking
- 1 green onion, thinly sliced
- ¼ cup fresh basil, chopped
- ¼ cup fresh mint, chopped
INSTRUCTIONS
1. Place the eggplant rounds in a colander over the sink. Sprinkle the teaspoon of salt over the eggplant and toss to coat evenly. Let the eggplant rest for at least 20-30 minutes. The salt will allow extra moisture to release and make the eggplant more tender.
2. While the eggplant is resting, make the sauce. First zest the lime and set the zest aside. In a bowl, whisk together the Toasted Sesame + Maple Cashew Butter, tamari, miso, garlic, two teaspoons of lime juice and water. Whisk well to combine. If you’d prefer a smooth sauce, you could alternatively use a blender or immersion blender. Taste and ajust seasoning or acidity if needed. Set aside.
3. Roughly chop the toasted cashew nuts, place in a small bowl and mix with the reserved lime zest and chili flakes.
4. Once the eggplant has rested, preheat your BBQ grill to high. Rinse the eggplants under water, removing the excess salt. Transfer to a clean kitchen towel and pat with the towel until dry. Transfer the dry eggplants to a large baking sheet or plate, then brush with olive oil on both sides.
5. Place on the hot grill and cook until char marks appear on the bottom side, about 4-5 minutes. Flip the eggplants rounds. Brush some of the cashew miso sauce on top of the eggplants and continue cooking for another 4-5 minutes, or until nicely charred on both sides.
6. Transfer to a serving plate, drizzle the remaining sauce on top and garnish with the cashew mixture, green onion, fresh basil and mint. Serve immediately.